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Wines with indigenous yeasts

Wines made with indigenous yeasts are made with spontaneous fermentation activated by organisms naturally present on the skin of the grapes, synonymous with territorial typicality and total craftsmanship . Traditional oenology has always been concerned with preventing unwanted fermentations from being activated by mistake and has therefore relied on the inoculation of selected yeast, a guarantee of zero risk, especially with large quantities of grapes. Small artisanal producers care about every stage of production winemaking occurs according to nature and they let the grapes transform into must in total freedom, thanks to the air, the climate and the indigenous yeasts. Their use is also possible in the form of pied de cuve: a pre-fermentation carried out spontaneously starting from bunches selected in the vineyard 10 days before the harvest.

3375 results
30,00 
48,90 
2 -@@-1-Gambero Rosso
135,00 
105,00 
19,00 
56,00 € 45,50 
Promo
38,80 
20,90 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
4 -@@-2-Vitae AIS
120,00 
91,00 
21,00 
2 -@@-1-Gambero Rosso
100,00 
26,90 
124,50 
102,90 
94 -@@-5-Veronelli
3 -@@-2-Vitae AIS
93 -@@-9-James Suckling
2 -@@-1-Gambero Rosso
93,50 
54,50 
134,50 
55,00 
90 -@@-7-Robert Parker
2 -@@-1-Gambero Rosso
100,00 
60,50 
26,90 
28,90 
92 -@@-10-Wine Enthusiast
490,00 
45,00 
87,90 
31,50 
66,90 
17,90 
89 -@@-8-Wine Spectator
42,00 
97 -@@-7-Robert Parker
4 -@@-2-Vitae AIS
2 -@@-1-Gambero Rosso
94 -@@-5-Veronelli
189,00 
30,90 
68,00 
66,00 
21,50 
14,00 
22,50 
105,00 
30,90 
17,00 
95,00 
95 -@@-7-Robert Parker
480,00 
5 -@@-3-Bibenda
94 -@@-5-Veronelli
70,50 
83,50 
93 -@@-9-James Suckling
95,00 
32,00 
183,90 
91 -@@-8-Wine Spectator
155,00 

Wines made with indigenous yeasts are made with spontaneous fermentation activated by organisms naturally present on the skin of the grapes, synonymous with territorial typicality and total craftsmanship . Traditional oenology has always been concerned with preventing unwanted fermentations from being activated by mistake and has therefore relied on the inoculation of selected yeast, a guarantee of zero risk, especially with large quantities of grapes. Small artisanal producers care about every stage of production winemaking occurs according to nature and they let the grapes transform into must in total freedom, thanks to the air, the climate and the indigenous yeasts. Their use is also possible in the form of pied de cuve: a pre-fermentation carried out spontaneously starting from bunches selected in the vineyard 10 days before the harvest.

Wines Made with Indigenous Yeasts